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Waffles

Makes: 12 to 16 servings
Serving size: 1 plain or buttermilk waffle variation Yield: Makes 12 to 16 (4-inch) waffles
Prep 10 mins Bake  per waffle baker directions
Waffles
Ingredients
  • 1 3/4  cups  all-purpose flour
  • 2  tablespoons  sugar
  • 1  tablespoon  baking powder
  • 1/4  teaspoon  salt
  • 2  eggs
  • 1 3/4  cups  milk
  • 1/2  cup  cooking oil or butter, melted
  • 1  teaspoon  vanilla
Directions

1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.

4. Makes 12 to 16 (4-inch) waffles

From the Test KitchenButtermilk Waffles:
  • Prepare as above, except reduce baking powder to 1 teaspoon and add 1/2 teaspoon baking soda. Substitute 2 cups buttermilk or sour milk for the milk.
Nutrition Facts (Waffles)
  • Servings Per Recipe 12,
  • cal. (kcal) 180,
  • Fat, total (g) 11,
  • chol. (mg) 38,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 0,
  • sugar (g) 4,
  • pro. (g) 4,
  • vit. A (RE) 0,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 177,
  • Potassium (mg) 81,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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